Butternut Squash Bisque
Ready In: 35 mins
Serves: 6
Ingredients
- 12 ounces frozen butternut squash, thawed
- 4 cups chicken broth
- 14 3⁄4 ounces creamed corn
- 10 3⁄4 ounces condensed cream of chicken soup, undiluted
- green onion (to garnish)
Directions
- Cook squash in chicken broth in large sauce over low heat about 20 minutes.
- Whisk in creamed corn and cream soup until well mixed.
- cook for 10 minutes until just beginning to boil.
- At this point, I use a stick blender to puree the soup.
- Garnish with sliced green onions.
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